The Effect of the Addition of Noni Juice to Seluang Fish Kerupuk on Characteristics and Acceptability
- 10.2991/assehr.k.210415.008How to use a DOI?
- Kerupuk, seluang fish, noni, nutrients
Kerupuk is one of the typical Palembang foods in the form of snacks as a variation in side dishes or as a complement to the main meal. This research is expected to be able to make a new output on the typical Palembang Kerupuk by using seluang fish as a base material and adding nutrient-rich noni fruit. With the existence of noni seluang fish Kerupuk, it is hoped that it can be used as a healthy snack alternative for children and adolescents. This research is an experimental study using a non-factorial completely randomized design (CRD) with 4 treatments and 3 replications. Data collection methods used in this study include organoleptic tests and chemical tests. From the results of the study, it was concluded that the best Kerupuk formula according to the assessment of the organoleptic test was Kerupuk P4 (200 grams of sago flour, 100 grams of fish, 125 ml of noni juice). The results of the proximate analysis of P4 (water content of 6.09%; ash content of 3.28%; fat content of 18.34%; protein content of 5.44% and carbohydrate content of 66.85%).
- © 2021, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Ahmad Sadiq AU - Messy Novita Utami AU - Bina Farihani AU - Siti Ainun Karmilah Putri AU - Tiara Serlyta PY - 2021 DA - 2021/04/19 TI - The Effect of the Addition of Noni Juice to Seluang Fish Kerupuk on Characteristics and Acceptability BT - Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020) PB - Atlantis Press SP - 32 EP - 36 SN - 2352-5398 UR - https://doi.org/10.2991/assehr.k.210415.008 DO - 10.2991/assehr.k.210415.008 ID - Sadiq2021 ER -